White Chocolate Cranberry Pistachio Bark Recipes
CRANBERRY AND PISTACHIO DARK CHOCOLATE BARK
Sharing with you, an easy, simple, and guilt free way to enjoy a little sweet treat after dinner! Sounds interesting! Isn't it? Dark chocolate with sweetness of dried cranberries, crunch of pistachio nuts, and little hint of salt, is my favorite way to serve some not-so-sweet and guilt-free sweet after meal (especially after dinner)! I love dark chocolate, first for taste and second for the anti-oxidants! plus, no added sugar, cranberries, pistachios and just hint of salt! What not to like? Also, I make these bark, a little thin than usual verity to keep less calories per serving (just thick enough to hold the good stuff and that is it!)Now, why am I sharing chocolate and cranberries treat at this time of year? Well.. well.... two reasons!First, do you really need a season or a reason to devour some chocolate with cranberries?? I don't think so :))Second, you know, we have a tradition in my home, when we share a good news, we always bring some sweets to eat. So, I thought, I will bring you some sweet chocolate bark and share the news of my recipe making to Go Gluten Free Magazine's Spring 2015 Edition!!I'm excited to see my recipe. Here is a peak for you!Go Gluten Free, is quarterly magazine which focuses on bringing ton of gluten free, healthy, scrumptious, and easy recipes to cook every season of the year. Gluten free diet is specially important for anyone with Celiac disease. Celiac disease is a challenging health issue which can be overwhelming for some at first place. When diagnosed with celiac disease, one's body cannot digest wheat gluten. An early detection and diet-regulation can help celiac patients get their life back on track. and a magazine dedicated to gluten free cooking, like Go Gluten Free, can really helpful in such case. It can help you stay away from gluten and still enjoy a healthy and no-boredom (same old food, same old food) lifestyle.When, Kari Windes, Editor (New American Homesteader, Go Gluten Free, YUM for Kids) approached me to publish my Creamy Tomato Soup recipe in their Go Gluten Free, Magazine! I was overjoyed! First, the excitement of a recipe making to a magazine is great achievement for a food blogger! Second, contributing to a magazine which focuses on making gluten free living easier and comfortable, is sure a reason to be proud!I'm really thankful to Kari for giving me this opportunity! Friends! Go and buy a copy of this magazine!! Try 112 gluten free recipes with tips, wisdom from experts, and ideas for easy gluten free entertaining!!Now... before I forget, let me sum up this easy Chocolate Sweet Treat for you:1. Lite and Sweet, this dark chocolate bark is packed with anti-oxidants from cranberries and chocolate.2. Perfect for gluten free sweet treat, just make sure to check the label of chocolate for gluten free.3. Stored in air-tight container, dark chocolate bark stay good in refrigerator for up-to month.4. Also great for gifting. Chocolate bark is a plain canvas, you can add any toppings you like and make it your own!So make some chocolate bark and enjoy a gluten free sweet-treat, straight from my kitchen to yours!Cheers!!Savita
Provided by Savita
Time 5m
Number Of Ingredients 4
Steps:
- If using chocolate log, chop it into small pieces (very important or chocolate will not melt evenly. Chips always melt great.) You can use double-boiler, I often melt chocolate in microwave in microwave safe container. First 20 seconds, then stir once and then 10 seconds again, 2 times with stirring in-between, or until chocolate has melted.
- Spray a sheet tray with cooking spray, then line a parchment paper hanging from two sides.
- Spread melted chocolate on the parchment paper and smooth the top with a off-set spatula or a small silicon spoon.
- Spread chopped dried cranberries, rough chopped pistachios on the top evenly, then sprinkle some salt. Leave in fridge to set for 30 minutes.
- After 30 minutes, chocolate bark will be fully set.
- Break the bark into small pieces using knife. Refrigerate in an air-tight container until ready to use!
CRANBERRY-PISTACHIO BARK
Enjoy this cranberry bark that's made with pistachio nuts - a perfect dessert for gift-giving.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 32
Number Of Ingredients 4
Steps:
- Spray cookie sheet with cooking spray; line with waxed paper. In large microwavable bowl, microwave candy coating on Medium (50%) 1 minute; stir. Microwave 1 minute longer, stirring after 30 seconds, or until smooth.
- Stir in cranberries, nuts and orange peel. Spread on cookie sheet. Refrigerate 30 minutes. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 201, Carbohydrate 26 g, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 25 mg
BLACK 'N' WHITE PISTACHIO BARK
You need only four basic ingredients to whip up this sweet and nutty treat. Sized right for two, it's an easy way to satisfy a sweet tooth. You could also double or triple the recipe if you want to have more candy on hand for the holiday season.-Louise Delozier, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 pound.
Number Of Ingredients 4
Steps:
- Line a baking sheet with foil; set aside. In a small microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in 1/4 cup pistachios and cranberries. Spread in a thin layer on prepared baking sheet. , In a microwave, melt vanilla chips; stir until smooth. Drop by teaspoonfuls over chocolate layer. Cut through with a knife to swirl. Sprinkle with the remaining pistachios. Chill until firm. Break into pieces.
Nutrition Facts : Calories 475 calories, Fat 29g fat (14g saturated fat), Cholesterol 6mg cholesterol, Sodium 95mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 5g fiber), Protein 7g protein.
PISTACHIO CRANBERRY BARK
I picked up this bark recipe at a Christmas sweets swap hosted by a woman in my Bible study group. My family, friends and I think it's just divine. Even my dad, who's not big on candy, loves it. -Susan Wacek, Pleasanton, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl., Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm., Cut or break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 215 calories, Fat 12g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
WHITE CHOCOLATE BARK WITH PISTACHIOS AND DRIED CRANBERRIES
Steps:
- Line a rimmed baking sheet with parchment.
- Put 9 ounces of the chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until just melted. Stir in the remaining 3 ounces chocolate and let stand 3 minutes. Stir until completely smooth. If there are still some lumps, microwave in 15-second intervals, stirring well after each, to melt any remaining chocolate, but take care not to heat more than necessary.
- Pour the chocolate onto the parchment and gently spread to a thickness of 1/4 inch. Sprinkle the pistachios and cranberries on top, pressing very lightly so they adhere. Sprinkle with the flaky salt.
- Refrigerate until set, about 20 minutes. Break into pieces and keep refrigerated until ready to serve.
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- Add white chocolate morsels to a medium mixing bowl and melt in 15 second increments in the microwave. Make sure to stir between each round in the microwave.
- Spread out melted chocolate onto the prepared baking sheet and sprinkle the top with chopped pistachios and cranberries. Press lightly into the chocolate.
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- Use either a double boiler or sauce pan with heat proof bowl. Fill bottom pan with 2 inches of water and place over medium-high heat.
- While chocolate is melting, place a large sheet of parchment paper on a cookie sheet. Lightly coat with cooking spray.
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- In a microwave safe bowl, heat white chocolate chips and coconut oil in 30 second increments until completely melted and smooth.
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- Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the pistachios and cranberries and stir to combine.
- Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you'd like your bark, you may not need the entire surface of the pan).
WHITE CHOCOLATE CRANBERRY & PISTACHIO BARK
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- Optional step:Toast the pistachios. Spread the pistachios out on a baking sheet in an even layer and place in pre-heated 180˚C/ 350˚F oven for 5-6 minutes. Heating them releases their flavour but this step is purely optional. Cool completely before sprinkling them on your chocolate.
- Chop the chocolate to even size pieces and place into a bain marie/double boiler or heatproof bowl sat over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir occasionally with a metal spoon or spatula until the chocolate has almost melted.See Note 2.
CRANBERRY WHITE CHOCOLATE BARK - STRESS BAKING
From stressbaking.com
Estimated Reading Time 3 mins
- Melt white chocolate in a double broiler or microwave safe bowl, stirring frequently. You want it to be pour-able, but not *too* thin. Don’t overheat as it will become scorched and irreversibly ruined!
- Pour chocolate into an even layer on prepared baking sheet.You can either make a thicker layer with a smaller surface area, or a thin layer with a larger one.
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Servings 8Total Time 10 mins
- Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave and stir. Repeat process until most of the chocolate has melted and is smooth. Let stand, stirring occasionally, until all of the chocolate melts and is smooth.
- Stir remaining cranberries and remaining pistachios into chocolate. Spread mixture onto parchment paper in an even (1/4-inch-thick) layer. Top evenly with reserved cranberries and pistachios, and sprinkle evenly with salt, pressing gently to adhere. Refrigerate 1 hour or until set. Break into bite-size pieces.
CRANBERRY-PISTACHIO BARK RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 141 per servingServings 3.75
- Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds white chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.
- Stir in 2 cups each shelled unsalted raw pistachios and dried cranberries. Using a flexible spatula, scrape mixture onto buttered parchment and spread 3/8 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with 1 more cup each pistachios and dried cranberries; gently press into white chocolate.
- Let stand at cool room temperature (see notes) until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.
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Reviews 4Servings 3Cuisine AmericanCategory Dessert
- In a microwave safe bowl combine chopped white chocolate and coconut oil, if using. Microwave on high in 30 second bursts, stirring between bursts, until melted and smooth.
- Line a baking sheet with parchment paper or a silicone baking mat. Spread melted chocolate into a rectangle on sheet, smoothing with a spatula. Sprinkle chocolate with salt and nuts.
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